We love the traditional foods of the holidays…like Brussels Sprouts! But sometimes we just want to “shake it up”. This recipe takes one of our favorite veggies and uses it in a creative and beautiful salad. This crisp and crunchy full-of-flavor salad can convince even the sprouts haters to convert!
Parsley adds a bright green flavor to this salad, enhancing its fresh, lively taste. It also is a super powerhouse when it comes to anti-inflammatory and anti-carcinogen food chemicals. It can even boost your immune system – something we all want to do! Add 2 TB to your dish today and you’ll get all the wonderful health benefits of vibrant green parsley.
Festive Brussels Sprouts Salad
4 Cups ***Shredded Brussels Sprouts
2 Cups Shredded Carrots
½ Cup Thinly Sliced Green Onions
½ Cup Thinly Sliced Fennel or Celery
½ Cup Pomegranate Seeds
½ Cup Golden Raisins
½ Cup Chopped Toasted Pecans
2 TB Minced Parsley
Place all the ingredients in a bowl and toss with the Honey Dressing.
1⁄2 Cup Extra Virgin Olive Oil
4 – 6 TB Apple Cider Vinegar
1 TB Dijon Mustard
2 TB Honey
Sea Salt and Freshly Ground Black Pepper to Taste
Shake the ingredients together in a jar.
***Chef Nancy likes to use the Cuisinart shredding blade to quickly reduce the whole little heads to shreds, (we couldn’t resist the rhyme), but you can use a mandoline or even a knife.